DIP - Tomato Relish

By Aemelia

Ingredients

• 400 g ripe tomatoes (about 3 medium tomatoes)
• 1 tablespoon (20ml) oil
• 100 g very finely diced red onion (about 1/2 large onion or 1 small onion)
• 1 medium red chilli, very finely diced (adjust the amount of chilli according to taste)
• 2 large garlic cloves, peeled and crushed
• 60 g (1/4 cup, very firmly packed) brown sugar
• 62 ml (1/4 cup) malt vinegar (brown vinegar)
• Salt and pepper, to taste

Details

Servings 2
Adapted from exclusivelyfood.com.au

Preparation

Step 1

Cut a shallow cross, about 3cm long, through the skin on the base of each tomato.

Place tomatoes in a medium-sized heatproof bowl. Boil enough water to cover tomatoes. Pour boiling water over tomatoes.

Leave tomatoes in the water for 40 seconds (the skin may or may not split and curl away from the tomato flesh).

Remove tomatoes from the water.

Use a knife or your fingers to lift the edges of the tomato skin and peel it off.

Finely dice the peeled tomatoes.

Heat oil in a medium saucepan over medium heat. Add the onion and chilli.

Cook onion and chilli, stirring occasionally, until onion has softened (about eight minutes). Add garlic.

Cook onion mixture for another minute, stirring constantly.

Add chopped tomato, brown sugar, vinegar, salt and pepper to the saucepan and stir to combine.

Increase heat to high until the mixture boils, and then reduce heat to low so the mixture is simmering. Simmer, uncovered, stirring occasionally, until the mixture is thick (about one hour).

Store relish in a covered container in the refrigerator. We store the relish for a day or so before using to allow the flavours to develop.